Fatty acid intake, biogenic amines and polycyclic aromatic hydrocarbons exposure through the consumption of nine species of smoked freshwater fish from Cambodia
Caroline Douny, Hasika Mith, Ahmed Igout, Marie‐Louise Scippo
Topics & Concepts
Smoked fishPolyunsaturated fatty acidChemistryFood scienceContaminationEnvironmental chemistryTolerable daily intakeFreshwater fishFish mealFatty acidFish <Actinopterygii>BiologyFisheryBiochemistryBody weightEcologyEndocrinologyPolyamine Metabolism and ApplicationsToxic Organic Pollutants ImpactMeat and Animal Product Quality